2 pounds boneless beef sirloin, cut into 1-inch cubes
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 tablespoons unsalted Kerrygold Irish butter
1/4 cup canola oil
4 medium onions, chopped
2 cups homemade beef stock, canned low-sodium beef broth, or 2 bouillon cubes mixed with 2 cups boiling water
2 cups Guinness stout
5 carrots, peeled and thickly sliced
4 parsnips, peeled and thickly sliced
1 medium turnip, peeled and cut into 1-inch pieces
Mashed or boiled potatoes for serving
1. Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5 to 7 minutes, or until evenly browned. Remove from the pot. Stir in the onions and cook for 3 to 5 minutes, or until soft.
2. Return all the meat to the pot and add enough of the beef stock or broth and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 60 to 70 minutes, or until the meat is nearly tender. Add the carrots, parsnips, and turnip, and cook for 30 to 40 minutes, or until the vegetables and meat are tender and the stew is thickened. (If not thick enough, mix 2 tablespoons flour with 1/2 cup of water until smooth. Stir into the stew and cook for 5 minutes longer, or until it reaches the desired consistency.)
3. To serve, ladle the stew into shallow bowls and serve with potatoes.